Korvapuustit

Warm the milk to approximately 37°C (98°F), then dissolve the yeast and a pinch of sugar in it and let it sit for 5 minutes until frothy. In a large bowl, combine the flour, sugar, salt, and ground cardamom.

Pour the yeast mixture into the dry ingredients and mix until a shaggy dough forms, then add the softened butter in pieces and knead vigorously by hand or with a stand mixer until the dough is smooth, elastic, and slightly tacky.

Shape the dough into a ball, place it in a lightly greased bowl, and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle approximately 5mm thick.

Spread a generous layer of softened butter over the dough surface, then sprinkle evenly with a mixture of sugar and cinnamon. Roll the dough tightly from the long edge into a log.

Cut the log diagonally into triangular slices about 4–5 cm wide, then place each piece point-side up and press firmly down in the center with your thumb and forefinger to create the classic ear shape. Arrange on parchment-lined baking trays.

Cover the shaped rolls loosely and allow them to proof on the trays until noticeably puffed, then brush each roll gently with a beaten egg and sprinkle with pearl sugar. Preheat the oven to 225°C (435°F) during this time.

Bake the korvapuustit in the preheated oven until deep golden brown on top and cooked through. Transfer to a wire rack and allow to cool slightly before serving.